from 1 vote
Blueberry Streusel Muffins
melted and cooled
Preheat oven to 425 degrees.
Grease a 12 cup muffin pan with Crisco, including the top of the pan. If using paper liners you can skip greasing the muffin cups, but still grease the top of the pan.
Prepare the streusel topping in a small bowl; mix together the brown sugar, flour and cinnamon.
Stir in the melted butter and set aside.
In a large bowl, sift together the flour, baking powder, baking soda and salt; Set aside.
In a separate bowl, whisk together the melted butter and sugar.
Add eggs to the sugar mixture, one at a time.
Add the buttermilk, lemon zest and vanilla and whisk until fully combined.
Add the wet ingredients to the dry ingredients using a rubber spatula and stir until just combined. Be careful to not over-mix the batter - it will be lumpy.
Gently fold in the blueberries.
Divide the batter evenly into 12 muffins, making sure to completely fill the cups to the top.
Top each muffin with streusel topping.
Bake for 5 minutes at 425.
Reduce oven to 375 and bake for an additional 13-15 minutes or until a toothpick inserted into the center comes out clean.
This Recipe Can be Doubled
: Great recipe for a crowd. Simply increase the ingredients proportionately and split it into two baking dishes before baking. Or freeze some for a treat for later.
Crunch is nice in the muffins therefore add some walnuts almonds or pecans.
Milk, dark or white chocolate chips are all fabulous in this recipe.
Feel free to add as many tips as you need in this section
Feel free to add another berry like raspberries to the mix.
Always fill to the top for bakery style lare muffins.
Top with cream, more berries or
Easy Cinnamon Honey Butter
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